Extract Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Santiam Hard Vider	Common Cider	5.5 Gallons	1.055	0.998	7.37	0	9.36 °L	1K	2
Author: Dave Carpenter Boil Size: 5.5 Gallons Boil Time: N/A Boil Gravity: 1.055 Efficiency: N/A Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/20/2016 10:30 PM Notes: Yeast: Cider House Yeast Optimal fermentation temperature: 60 - 70 F Capable fermentation temperature: 54 - 82 F Made quick starter yeast with 1 9 gr. packet of dry yeast/1 pint processed apple cider. Apple Varieties: 50% Golden Delicious/ 50% Unknown Red (Wainman)
Crystal Clear Ginger Beer	Other Specialty Cider or Perry	3.5 Gallons	1.059	1	7.73	0	2.52 °L	1K	0
Author: tsoybeans Boil Size: 1.125 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/13/2023 8:11 PM Notes: 1. Finely (and I really do mean finely) dice your ginger and put into a steeping bag. 2. Cut your 6 lemons and 3 limes into quarters, squeezing each one into the water. Once squeezed, throw the slices in the water. 3. Add your 3 cinnamon sticks and 3 cloves. 4. Boil for 60 minutes. 5. Once 60 minutes has been reached, remove all of your steeping items and add your sugar. Boil an additional 10 minutes to sterilize the sugar. Note: I found that by leaving the steeping items in the water, they tend to absorb the sugar, thereby affecting your gravity. 6. Dilute the wort with your other 2 gallons of water to chill it quicker. Aerate, then pitch your yeast. 7. Take continuous gravity readings, and stop around 1.011 or 1.010. The higher the gravity, the sweeter and more syrupy it will be. 1.011 is a good cross between sweet with just enough dryness. 8. Once FG is acheived, bottle using a plastic bottle to tell where your carbonation is at. Once carbonation has been acheived, pasteurize and you're done. Other notes: Ginger and citrus slows the fermentation process, this can take up to a month or more, have patience and you'll get there. I opted to use a champaigne yeast, as EC-1118 has almost no flavor profile, and has a huge ideal temperature range. This makes it easier to make this year-round.
Mindy's Irish Stout	Irish Stout	5.25 Gallons	1.04	1.008	4.22	36.96	20.16 °L	1K	0
Author: rgzinck Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/27/2021 6:55 PM Notes: Brewed 1/30/22 OG 1.040. Flaked barley did not add any gravity points as this calculator suggested it would. Not an unexpected result. Set PPG to 0 to correct calculations. IBU will be higher than desired (though still to style) due to this and the late addition of the 3.5lbs of the extract. Would have preferred ~30. Should have cut aroma hops in half to 0.5oz to compensate. Didn't think about it. SRM much lighter than anticipated, estimated about 20. More of caramel color then the soft black I associate with an Irish dry stout. The roasted barley I purchased listed a lovibond of 480-720 but even 480L plugged into the calculator yielded an SRM of 27 so I'd guess it was more in the 300L rang. I was hoping for roasted barley at 600L for an SRM around 32. If I do this recipe again I'll up the roasted barley to 20oz for color. Pitched one packet of rehydrated Nottingham yeast into fermenter at 56f. Temperature briefly touched 62f early in fermentation but only briefly and primarily stayed 58-60f. Sampled 2/6/22. Attenuated to 1.009. Slight sulfur aroma. Roasty, almost oatey with a distinct lactic acid tang. Nicely dry. The flaked barley and acidulated malt feel like they're working together to make a creamy taste without the texture. Sampled 2/9/2022. Attenuated to 1.008. Probably the end of the road. Sulfur smell almost completely dissipated. Very pleasant taste. Tastes of coffee and oatmeal with just a hint of cream and tart fruit. Note: The color means I'm probably going to call this an Irish Dry Ale. The flavor and everything else is to style but I can't imagine calling something this light a stout.
150 Lashes Clone	American Pale Ale	16 Litres	1.046	1.011	4.6	25.6	5.43 °L	1K	0
Author: Pandens Brews Boil Size: 9 Litres Boil Time: 60 Boil Gravity: 1.082 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 115.2 g Creation Date: 6/8/2020 10:20 AM Notes: Final result was a more hoppy version of squires
Saltuko Nr. 3	Weissbier	23 Litres	1.046	1.012	4.36	4.61	4.37 °L	1K	0
Author: Deiviss Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.131 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/2/2018 2:03 PM Notes: OG: 1.066 was 20ltr + 3 ltr. water OG 1.046 8days FG 1.018
The Stout	Irish Stout	5.5 Gallons	1.044	1.014	3.91	29.39	30.91 °L	1K	0
Author: Boil Size: 3 Gallons Boil Time: 45 Boil Gravity: 1.08 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 9/6/2017 1:50 AM Notes:
Hog Boat	American Porter	5.5 Gallons	1.057	1.011	5.93	30.57	33.76 °L	1K	0
Author: Birrus Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/27/2017 6:52 PM Notes:
Jasmine IPA	American IPA	5 Gallons	1.062	1.015	6.09	34.79	7.09 °L	1K	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.103 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/12/2016 11:14 PM Notes:
Feral Wit	Belgian Specialty Ale	5 Gallons	1.043	1.007	4.75	14.94	16 °L	1K	0
Author: Matt Spaanem Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/27/2011 8:26 PM Notes: Wanted to brew a belgianish sort of beer with my wild yeast. The cascade hops (I know, not Belgian) were from my yard and I 'aged' them by baking at 170F for something like 10 hours.
Reese's PB Porter	Brown Porter	5.5 Gallons	1.055	1.01	5.8	15.8	43.97 °L	1K	0
Author: SuperMarioBrewers Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/27/2016 2:56 AM Notes: Check the ingredients against yourrecipe sheettomake sure you have everything listed. Place the yeastin the refrigerator. Early on the brew day, remove the yeast from the fridge and allow it to come to room temperature. Activate your yeast package. If using Wyeast’s “smack pack” follow their directions. Clean your brewing equipment so that it is clean to your eye, dust free, and then sanitize all equipment that will be used during brewing with a no wash sanitizer. In a 3+ gallon stockpot, begin heating 2.5 gallons of water and bring to 150-170° F. While the water is heating, place the crushed grains in your bag and tie it off. Make sure to have the grains loose in the back, don’t pack them. Check the temperature of your water with the thermometer and make sure the water is between 150-170° F. Remove bag, drain over the brew pot, and discard the grains. Bring the resulting liquid (now called wort) to a boil. Once it reaches a boil, turn off the heat and add the first extract in your recipe. Stir well and make sure it doesn’t burn or scorch on the bottom, then return the heat. Bring to a boil. Keep the lid off of the pot during this period, allowing steam to escape. Try to keep a consistent rolling boil. Once the wort is boiling set your timer for 60 minutes and add bittering hops to your recipe. These are the first hops listed as “60 minutes” on your recipe. The times listed in a recipe always state how long the hops or other ingredients should be boiled. As the timer hits 0, turn off the heat and add the rest of the malt extract or any 0 minute hops your recipe calls for. After your 60 minute boil the total volume of your wort will be 10-20% less than your original volume. Chill your wort immediately. You can use a wort chiller, or place your kettle in an ice bath in the sink. When your wort is under 90 degrees, pour into your fermenter (using a funnel if you have a carboy), or use your sanitized auto-siphon. While the wort is chilling, gather your already cleaned and sanitized equipment: the hydrometer and tube, thermometer, fermenter, lid, airlock, and carboy cap if using a carboy. Anything that touches the wort after the boil should be sanitized and placed on a clean counter or paper towel. Top up with cool water to the 5.25 gallon mark on your fermenter. Stir well, or agitate the wort to provide aeration. Take a sample out of the fermenter using a wine theif or racking cane, and place the hydrometer in your test tube. Float the hydrometer in the wort, spinning gently to keep it from touching the sides. This reading is your “Original Gravity” or OG for short. Using sanitized scissors to open a corner of your yeast package, or open the vial (depending on the brand of yeast you have), and add it to your wort. Coverwith the sanitized lid or bung, and fillthe airlock up to the linewith cleanwater. Place the airlock in the hole, and keep in a dark place, ideally at 65-66° Fahrenheit, unless yourrecipe states otherwise. Cover with a sanitized lid or bung and fill the airlock up to the marked line with clean water or sanitizer. Place the airlock in the hole of your bung or bucked, place the fermenter in a dark space (ideally at 65-66°F), and let your homebrew ferment. Signs of activity should start within 24 – 48 hours, and continue for several days finally completing after 10 – 14 days provided the fermentation has stopped. One the foam (also known as krausen) has fallen back down allow the beer to sit and clear for a few more days. You can now take another reading with your hydrometer by extracting some of the beer with a sanitized wine theif or racking cane. This reading will be your “Final Gravity”, also known as FG. In at least two days check it again, if it is the same then your beer can now be bottled. If your beer calls for dryhops then this is the stage in which they will be added.
Alaska Amber E 5G	American Amber Ale	5.5 Gallons	1.053	1.012	5.37	24.22	13.94 °L	1K	0
Author: Brew Lab Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.097 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/2/2016 8:47 PM Notes:
Reservoir Dogs IPA	American IPA	21 Litres	1.057	1.011	6.08	56.33	10.05 °L	1K	0
Author: Chris Parsons Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/11/2015 6:35 PM Notes: Add "late addition" DME at 15min mark. Add IrishMoss at 15min mark
Columbus IPA	American IPA	5 Gallons	1.068	1.013	7.25	76.2	6.74 °L	1K	1
Author: bigtallbry Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 15 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/29/2015 12:33 AM Notes: Used a clarifier tablet - Whirlfloc
Oud Bruin Flanders Brown	Flanders Brown Ale/Oud Bruin	5.5 Gallons	1.047	1.011	4.75	22.7	19.89 °L	1K	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.086 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: 6 Oz Creation Date: 4/12/2015 5:12 PM Notes: Blanch fresh fruit briefly in boiling water, then freeze until ready to use. Once fermentation slows, put the frozen fruit into the sanitized fermentor, then siphon the young beer in on top of it.
Strawberry Chocolate Stout	American Stout	5.25 Gallons	1.093	1.016	10.08	44.66	36.87 °L	1K	0
Author: sideofpotatos Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.012 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: BrownSugar Priming Amount: 5.6 oz Creation Date: 3/12/2015 5:46 PM Notes:
Dry IPA	American IPA	2.5 Gallons	1.066	1.013	7.06	70.2	10.69 °L	1K	0
Author: Terry Mc Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/8/2015 5:51 PM Notes: Steep 1/2 pound of grain in 2 Gallons of water in the kettle Rinse grain in 1 gallon of water Add this to kettle Add DME and bring to boil and add .5 oz citra Add LME at 45 minutes Add .5 0z citra at 10 minutes Add 1 oz citra at 5 minutes Chill, aerate top off to 2.5 gallons if needed Pich yeast Ferment 2 weeks Dry hop 1 ox citra for 5 days Bottle
Pilsner	German Pilsner (Pils)	22 Litres	1.057	1.016	5.43	34.01	8 °L	1K	1
Author: Willis1927 Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.115 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/14/2015 2:09 AM Notes:
Sample In A Jar	American IPA	5.5 Gallons	1.058	1.015	5.74	348.65	8.18 °L	1K	0
Author: ReeflifeGlass Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.25 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/10/2016 2:28 AM Notes:
Outlaw Brew	Strong Bitter	12 Litres	1.051	1.011	5.23	31.94	6.02 °L	1K	0
Author: Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/14/2016 1:45 PM Notes:
Experimental Hops - Zappa & Sequoia	American IPA	5 Gallons	1.068	1.013	7.26	43.85	9.6 °L	1K	0
Author: MilkmanMurphy Boil Size: 6.3 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/24/2021 1:41 PM Notes:
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